POTLUCK PUMPKIN TORTE
A local newspaper featured this potluck-friendly recipe years ago. A creamy alternative to pumpkin pie, it quickly became one of my favorites. -Peggy Shea, Lowell, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.
Nutrition Facts : Calories 413 calories, Fat 24g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 296mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN TORTE
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. -Trixie Fisher, Piqua, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
Nutrition Facts : Calories 476 calories, Fat 24g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
HARVEST PUMPKIN TORTE
This recipe was featured in an email that I received this morning from Hershey's and the picture looks incredible! Visit www.hersheys.com to see for yourselves.
Provided by senseicheryl
Categories Dessert
Time 29m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
- Beat egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
- Beat egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
- Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
- Meanwhile, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte. 8 to 10 servings.
- PUMPKIN FILLING
- 1 cup canned pumpkin.
- 1/4 cup all-purpose flour
- 1/3 cup butter or margarine, softened
- 3 tablespoons shortening
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-3/4 cups powdered sugar
- Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely.
- Beat butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. About 2-1/4 cups filling.
- CHOCOLATE GLAZE.
- 1 tablespoon butter or margarine
- 2 tablespoons HERSHEY'S Cocoa
- 1 tablespoon water
- 1/4 teaspoon vanilla extract
- 2/3 cup powdered sugar
- Melt butter in small saucepan over low heat; add cocoa and water. Cook, stiring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth and thickened.
Nutrition Facts : Calories 51.2, Fat 1, SaturatedFat 0.4, Cholesterol 35.2, Sodium 62.5, Carbohydrate 9.5, Fiber 0.5, Sugar 6.9, Protein 1.6
PUMPKIN HARVEST CAKE
Embrace autumn with a sweet no-mess pumpkin cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box. Pour batter into ovenproof bowl. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
- In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
- To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Store loosely covered.
Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 350 mg, Sugar 36 g, TransFat 2 g
EASY PUMPKIN TORTE
Make and share this Easy Pumpkin Torte recipe from Food.com.
Provided by Jane from Ohio
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees.
- Combine crust ingredients.
- press into a 13" x 9" pan.
- Beat chrem cheese and sugar together.
- Add eggs and beat again.
- pour cream cheese layer over crust
- bake at 350 degrees.
- for 20 minutes.
- cool.
- mix pudding,.
- milk,.
- pumpkin,
- and cinnamon together.
- add 1 (8oz) cool whip.
- put on top of baked layer.
- top with remaining 8 oz of cool whip.
- Refridgerate.
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